Here’s a quick and easy version of the classic French Hollandaise sauce made in a blender. Read the Benedictine eggs in 10 minutes!
Many people are afraid of Hollandaise sauce, right? Some think that eating it will make them fat.
If you’re like me, the idea of making Dutch conjures up visions of chefs dressed in hops with big bowls and even bigger smoothies swearing because the beautiful sauce they’ve spent the last few minutes whipping vigorously has separated from them, “Merde!”
I’ve been desperately scared of making this sauce forever. (I’m not afraid to eat it, of course, I never met an Egg Benedict that I didn’t like, nor did I eat). To overcome this fear, I asked my friend Hank to show me how to do it.
OMG. Hank’s Dutch did not part, and did not swear (more than usual), but the job! The beads of sweat that formed on this man’s forehead as he whipped the egg yolks and butter in submission.
I was afraid of the attempt. Hank has steel arms. I have arms of, hmmm, a young shoot and willow. Whatever. Not steel.
STUFFED WITH HOLLANDAISE SAUCE
The solution? Dutch blender. It is easy! Even I can do it. Which means that even you can do it. So I encourage you to try it, if you liked it, I have intimidated you the idea of trying this sauce.
Use over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English Benedict Egg Rolls.
By the way, if you want to try your luck in traditional Dutch, Michael Ruhlman has an excellent post detailing all the steps on his site: classic hollandaise sauce.
1 Melt the butter: Melt the butter slowly in a small saucepan. Try not to let it boil; you want the moisture in the butter to stay there and not evaporate.
2 Mix the egg yolks, lemon juice, salt, until the color is light: add the egg yolks, lemon juice, salt, and cayenne (if using) in your blender. Mix the egg yolk mixture on medium to medium high speed until it clears in color, about 20-30 seconds.
The friction generated by the blender blades will slightly heat the yolks. The mixing action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Lower blender setting, slowly drizzle the melted butter: once the yolks have cleared, lower the blender to its lowest setting (if you only have a speed in the blender it will still work) and drizzle the hot melted butter slowly , while the blender is running.
Continue mixing for a couple of seconds more after all the butter has been incorporated.
4 Adjust the salt and lemon juice to taste: turn off the blender and taste the sauce. It should be buttery, lemon flavored and slightly salty. If it’s not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Press briefly to incorporate the ingredients once more.
Store until necessary in a warm place, e.g. next to the stove. Use it within an hour or so.